Effect of mixing lard with soybean oil in cooking on hepatic antioxidative ability and renal metabolic activity  

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作  者:Yingfang Zhou Xin Li Linyu Zhang Haisi Xiao Sisi Yan Lixin Wen Ji Wang 

机构地区:[1]Laboratory of Animal Clinical Toxicology,Department of Clinical Veterinary Medicine,College of Veterinary Medicine,Hunan Agricultural University,Changsha,China [2]Orient Science and Technology College of Hunan Agricultural University,Changsha,China [3]Hunan Collaborative Innovation Center of Animal Production Safety,Changsha,China [4]Changsha Lvye Biotechnology Co.,Ltd.,Changsha,China

出  处:《Oil Crop Science》2020年第1期26-30,共5页中国油料作物学报(英文版)

基  金:supported by the grants of Innovation and Entrepreneurship Investment Project in Hunan(2017GK5009);Postgraduate Scientific Research and Innovation Project of Hunan(CX20190500);the Hunan Collaborative Innovation Center of Animal Production Safety,Laboratory of Animal Clinical Toxicology at The Department of Veterinary,Hunan Agriculture University;Animal Health Care Engineering Technology Research Center of Hunan Agricultural University。

摘  要:A simulate daily oriental dietary pattern(a blend of lard and soybean oil)was performed in this research to investigate influence on liver and kidney function.Sixty mice were randomly divided into 6 groups with diets of different fat added oils respectively for 12 weeks.Malondialdehyde and uric acid contents in mice fed with blended oil were significantly lower than in those fed only with soybean oil and lard due to the improved activities of antioxidant enzymes.Daily use of a blend of lard with soybean oil significantly increased antioxidant capacity,reduced lipid peroxidation of liver and serum uric acid production,thus protected liver and renal function.It also suggests that the oriental dietary pattern might reduce the risk of gout.

关 键 词:Soybean oil LARD Oxidative damage Liver function Kidney function 

分 类 号:R151[医药卫生—营养与食品卫生学]

 

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